Ice Cream Maker Recommendation ?

I am gadget adverse but thoughts of sorbet, gelato and old fashioned ice cream are on my mind. I would make these more often if it were more convenient. I am not happy with the limitations of the hand operated Donvier type maker.
Any reccomendations that don't require a second mortgage ?

Christina,
We have this little number and it works a treat. Easy on the wallet and yields a nice smooth product.

cuisinart ice cream maker.jpg

Cuisinart ICE-20 Automatic Frozen Yogurt, Ice Cream and Sorbet Maker
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$39 new, $30 used from 61 sellers
Heavy duty motor makes frozen ice cream, yogurt, sherbet, sorbet or frozen drinks in 20 to 30 minutes. Large ingredient spout, easy-lock transparent lid. Recipes included. – Description from sears.com

Enjoy!
JuliaB

My brother recently gave me his ICE-20. I'm going to try it!

When I was much younger I used a Donvier. No motor, you had to stir, but it was very easy and made good ice cream. (Small portions, also a plus.)

IIRC other conversations correctly, the real driver to good ice cream is a good recipe; the maker just has to be cold and allow/execute some kind of stirring.

Jeff,
We use to have one of those 1.5 qt. types, hand cranked models. Either we weren't good crankers, or it just didn't scrape the ice cream consistently, but it was nowhere near as good as this one. We keep the cylinder in the freezer at all times, JIC someone (usually my husband) has the desire to whip something up. HIs cinnamon ice cream is incredibly delicious!

Hope yours turns out well!

JB

Thanks for the boost, Julia!

Now, if I had an ice cream maker, I'd make this: http://www.epicurious.com/recipes/food/views/rum-raisin-ice-cream-4529.

We keep the cylinder in the freezer at all times, JIC someone (usually my husband) has the desire to whip something up. HIs cinnamon ice cream is incredibly delicious!

I've been thinking about this... can you get a recipe from your husband? Cinnamon ice cream sounds really good!

If you really want to go over the top (and maybe you've just cashed out some stock options or some such) then take a look at at the Musso Lussino ice cream maker. It's pretty close to a professional machine, there's no freezer insert involved, and you don't even need to chill your custard much before throwing it into the thing. OTOH, it's expensive and it takes up a lot of space for a one-trick pony.

Also, for one take on a cinnamon ice cream, see this post. (But please post all other RCPs for this - I love cinnamon ice cream and would like to see what others do with it.)

If you really want to go over the top (and maybe you've just cashed out some stock options or some such) then take a look at at the Musso Lussino ice cream maker. It's pretty close to a professional machine, there's no freezer insert involved, and you don't even need to chill your custard much before throwing it into the thing. OTOH, it's expensive and it takes up a lot of space for a one-trick pony.

Also, for one take on a cinnamon ice cream, see this post. (But please post all other RCPs for this - I love cinnamon ice cream and would like to see what others do with it.)

Mike,
Your recipe looks very much like the one my husband uses. He has made the roasted cassia (Vietnamese cinnamon from Penzey's) as well as non-roasted version. Both were seriously yummy, but I do not recall a discernable difference between roasting and non. I will get his take on this when he gets home.
A person couldn't go wrong with either type..absolute heaven paired with hot apple pie or a rich fudgey brownie.

JB

PS We won't even talk about coffee ice cream with good quality dark choc. chunks..

PS We won't even talk about coffee ice cream with good quality dark choc. chunks..

What sort of a come-on is that??? Spill it, lady.

Also, for one take on a cinnamon ice cream, see this post. (But please post all other RCPs for this - I love cinnamon ice cream and would like to see what others do with it.)

Mike, that looks excellent. Reading through it, I wonder if you think the following change might work: instead of dropping the loose cinnamon stick chunks into the half-and-half how about tying them up in a little cheesecloth bag? That makes removal real easy.